Double Swiss Cheeseburger with Fried Egg on Everything Bagel
Try this Double Swiss Cheeseburger with Fried Egg on Everything Bagel recipe
Try this Double Swiss Cheeseburger with Fried Egg on Everything Bagel recipe
- Carbohydrate 0.199201161905918 g
- Cholesterol 7.62578125327025 mg
- Fat 2.88593732495227 g
- Fiber 0.0729068108470442 g
- Protein 0.0624579086725496 g
- Saturated Fat 1.82464711055708 g
- Serving Size 1 1 Serving (231g)
- Sodium 20.5635785344331 mg
- Sugar 0.126294351058874 g
- Trans Fat 0.201844198804468 g
- Calories 26 calories
Step-by-step
- Heat grill pan or skillet to medium high heat.
- Mix ground beef and onion powder in a mixing bowl until well combined. Form ¼ pound patties, 8 total. Season both sides with salt and pepper.
- Melt butter in grill pan. Place burgers on pan and grill for about 6 minutes total flipping once to cook both sides. Meat should reach 160 degrees F. Add swiss cheese and allow it to melt on each patty.
- In a separate greased pan fry egg sunny side up on medium heat until tops are white but yolk is still runny; about 2 minutes.
- Place egg on burger patty and stack on another patty to create a double stack. Place on toasted bagel. Serve hot.
Swapping the standard brioche bun for an everything bagel introduces a dense, chewy crumb and robust allium flavor that fundamentally shifts the structural integrity of the sandwich. Managing an eight-patty output requires careful spatial awareness in a home kitchen, as overcrowding a grill pan drops surface temperature rapidly and induces steaming rather than proper browning.
Scaling for Crowds or Solo Dining
When multiplying ground chuck quantities beyond two pounds, avoid mixing all the meat at once with heavy seasonings to prevent tough texture development. Divide beef portions into distinct batches before incorporating dry onion powder gently by hand. Single-portion scaling demands equal attention: reduce cooking fats proportionally to prevent pooling, maintaining just enough butter on the cooking surface to encourage crisp edges on the beef without scorching the dairy solids.- Stove smoke indicates excessive heat; lower the burner to medium to protect the butter.
- A runny yolk requires maintaining a steady medium heat for precisely two minutes.
- Stacking hot patties immediately upon cheese placement ensures residual heat melts the Swiss evenly.
